Sear the chicken. Working in batches, sear the chicken in the bacon fat until browned on both sides. Transfer to a plate.

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One of the perks of this dish is its flexibility. Other than the required iceberg lettuce, English peas and onions, the cook ...

A vintage 1950s postcard with a bounty of Thanksgiving dishes. / Curt Teich Postcard Archives Digital Collection (Newberry ...

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Using his grandfather’s cherished 90-year-old fish ball recipe, Phaung Kong Yeow crafts five types of traditional yong tau ...